Spicy Chicken Cassarole Recipes

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SPICY SOUTHWEST CHICKEN CASSEROLE



Spicy Southwest Chicken Casserole image

This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

Provided by Lisa F.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
½ cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
¾ cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g

SPICY ITALIAN CHICKEN CASSEROLE



SPICY ITALIAN CHICKEN CASSEROLE image

Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali's Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. Recipe VIDEO below.

Provided by Nagi

Time 30m

Number Of Ingredients 14

5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
Salt and pepper
2 tsp olive oil
2 garlic cloves (, minced)
1 medium onion (, finely chopped)
1 EACH red and green capsicum / bell pepper (, sliced)
½ cup / 125 ml white or red wine (any is fine, I use dry white) (Note 2 for subs)
800 g / 28 oz can crushed tomato
¾ cup / 185 ml water (, swilled in empty tomato can)
1 tsp red pepper flakes ((chilli flakes), adjust to taste)
3/4 cup black olives (, pitted (or 1/3 cup sliced))
2 tbsp baby capers
Salt and pepper to taste
¼ cup finely chopped parsley

Steps:

  • Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
  • Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
  • Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
  • Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
  • Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
  • Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
  • After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
  • Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
  • Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

Nutrition Facts : ServingSize 472 g, Calories 497 kcal

SPICY CHICKEN CASSEROLE



Spicy Chicken Casserole image

Make and share this Spicy Chicken Casserole recipe from Food.com.

Provided by Pechsth

Categories     Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup onion, chopped
1 cup green bell pepper, chopped
1 tablespoon butter or 1 tablespoon margarine
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (11 ounce) package 6-inch corn tortillas, torn
4 cups monterey jack cheese, shredded
1 1/2 lbs boneless skinless chicken breasts, cooked & shredded
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
  • Combine chicken broth, mushroom soup and undrained tomatoes.
  • In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
  • Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.

SPICY CHICKEN-TORTILLA CHIP CASSEROLE



Spicy Chicken-Tortilla Chip Casserole image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, plus more for the dish
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups salsa verde
3 cups cubed rotisserie chicken, skin removed
1 15-ounce can white beans, drained and rinsed
1 cup fresh cilantro, plus more for topping
1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
2 cups shredded mild cheddar cheese (about 8 ounces)

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
  • Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

EASY SPICY CHICKEN CASSEROLE (THE SPICY IS OPTIONAL)



Easy Spicy Chicken Casserole (The Spicy is Optional) image

This is a real tasty, very simple, no brainer sort of chicken casserole that everyone I've made it for just LOVES. This recipe makes A LOT so it's perfect for when the whole family gets together, or if you just want leftovers for work the next day. It can be prepared hours in advance and left to cook for later leaving the cook free to entertain.

Provided by catalinacrawler

Categories     Oven

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

1 (8 ounce) can peas (drained)
1 (8 ounce) can corn (drained)
1 (8 ounce) can diced green chilies (don't drain)
1 jalapeno, diced (optional)
1 (14 1/2 ounce) can cream of potato soup
14 1/2 ounces cream of chicken soup or 14 1/2 ounces cream of mushroom soup
8 cups wide egg noodles
2 lbs chicken (dark or white)
3 cups sharp cheddar cheese, shredded
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon oregano
2 teaspoons rosemary
2 teaspoons cayenne
2 teaspoons cumin
3 bay leaves

Steps:

  • Cut chicken in 1 ½ inch cubes (this will help it to cook faster and get the seasonings throughout the whole piece of chicken).
  • Boil chicken in a big covered pot of water seasoned with sea salt, garlic powder, oregano, rosemary, cayenne, cumin and bay leaves for approximately 1 hour. (Don't let boil too hard or your broth will evaporate too quickly).
  • Have soups, veggies, green chilies and 1 cup shredded cheese pre-mixed in bowl; set aside.
  • Once cooked, scoop chicken out of pot, add more water to broth and boil egg noodles in broth until soft.
  • Drain pasta and return to pot.
  • Add chicken and soup mixture to pot and stir.
  • Pour into casserole dish and top with remaining cheese.
  • Bake at 400°F for 15 minutes.
  • Turn to broil for another 5-6 minutes checking every few minutes to make sure the cheese doesn't burn.
  • Sprinkle top with crushed red pepper and cayenne if you want it spicier.
  • I usually top half of the casserole with the red pepper and cayenne for those that want it spicier.

Nutrition Facts : Calories 408.6, Fat 20.5, SaturatedFat 9.2, Cholesterol 89.9, Sodium 2103.5, Carbohydrate 34.1, Fiber 3.1, Sugar 4.1, Protein 22.6

SPICY CHICKEN CASSEROLE



Spicy Chicken Casserole image

The mother of a friend taught me to make this..she is from Texas, so it is a little spicy. You can modify the tomatoes to the mild kind. ( I do for my 7 year old...she loves it)Or use spicy for adults. My whole family loves this recipe. Add a salad and bread for a quick easy meal.

Provided by 2timeMom

Categories     Chicken

Time 1h5m

Yield 5-7 serving(s)

Number Of Ingredients 9

1 lb chicken (bone in is fine)
5 -7 soft tortillas, taco sized
1 (10 1/2 ounce) can hot Rotel Tomatoes (or original, or mild)
2 (10 1/2 ounce) cans cream of chicken soup
fresh mushrooms, diced
4 cups shredded monterey jack and cheddar cheese blend
3 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Remove skin from chicken if it has any. Put in large pot, cover with water. Turn on high, cover, and forget about it for a while. (Until chicken is thoroughly done and coming off bone, or easily shredded with fingers)Allow to cool, then shred chicken into small pieces.
  • While chicken is cooking, dice mushrooms and chop onions.
  • Spray a large pan (preferably glass)with non stick cooking spray. Put a layer of tortillas on the bottom. Cover with a 1/2 of shredded chicken.
  • Mix soups, mushrooms, tomatoes, and salt and pepper together in large bowl. Put 1/3 of mixture on top of chicken, spread, and add 1/3 of cheese.
  • Add another layer of tortillas, cover with remaining chicken, 1/3 of soup mixture, and 1/3 of cheese.
  • One more layer of tortillas. Cover with remaining soup mixture and cheese. Sprinkle green onions on top.
  • Bake at 350 for 30-40 minutes, or until cheese is bubbling and a little browned at edges.

Nutrition Facts : Calories 792.9, Fat 48, SaturatedFat 22.9, Cholesterol 131.4, Sodium 2236.1, Carbohydrate 48.1, Fiber 2.4, Sugar 2.6, Protein 41.6

SPICY SAUSAGE AND RICE CASSEROLE



Spicy Sausage and Rice Casserole image

A spicy, tomatoey, sausage and rice dish.

Provided by MELISSA DEMAS

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 6

Number Of Ingredients 11

28 ounces fresh, ground spicy pork sausage
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can whole peeled tomatoes, crushed
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
  • Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

Nutrition Facts : Calories 704.4 calories, Carbohydrate 36.5 g, Cholesterol 88.9 mg, Fat 53.2 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 19 g, Sodium 1556.9 mg, Sugar 5 g

SPICY KETO CHICKEN-AND-CHEESE CASSEROLE



Spicy Keto Chicken-and-Cheese Casserole image

Keto-friendly take on chicken enchiladas without the tortillas. This casserole is easily customized by adding any ingredients you have on hand. Hubby loved it as part of our first week of ketogenic recipes. Makes great leftovers for lunch served cold or hot... a win-win! You can also add sliced olives, tomato, and lettuce, if you like.

Provided by Soccerchef

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 8

1 teaspoon butter, or as needed
4 skinless, boneless chicken breasts, cut into chunks
1 teaspoon taco seasoning mix, or to taste
1 (8 ounce) jar salsa
½ cup sour cream
4 ounces jalapeno peppers, diced
4 ounces shredded Cheddar cheese
4 green onions, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
  • Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan.
  • Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken.
  • Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more.
  • Let casserole cool before cutting into pieces and garnishing with green onions.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.4 g, Cholesterol 105.9 mg, Fat 19.1 g, Fiber 2 g, Protein 32.4 g, SaturatedFat 11.1 g, Sodium 641.6 mg, Sugar 3.3 g

SPICY CHILE CASSEROLE



Spicy Chile Casserole image

This is a good substitute for chicken enchiladas, and is somewhat spicy.

Provided by Beverly

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cup chopped onion
3 tablespoons all-purpose flour
1 cup chicken broth
1 ½ cups milk
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups cubed, cooked chicken meat
10 (6 inch) corn tortillas, cut into strips
1 (8 ounce) package sharp Cheddar cheese, shredded

Steps:

  • In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
  • Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 304 calories, Carbohydrate 23.1 g, Cholesterol 52.7 mg, Fat 15.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 7.4 g, Sodium 526.1 mg, Sugar 3.9 g

SPICY CHICKEN CASSAROLE



Spicy Chicken Cassarole image

A lovely way to cook chicken is to spice it up a bit with lots of flavour and vegetables, Its inexpensive and a fond favourite specially in the winter months

Provided by JoyfulCook

Categories     Vegetable

Time 1h30m

Yield 6 6 servings, 6 serving(s)

Number Of Ingredients 14

9 chicken thighs, skinned
2 onions, Chopped
1 -2 garlic clove
50 g lardons
1 leek
1 -2 celery rib
1 capsicum, red
1/2 cup flour, plain
salt and black pepper
1 tablespoon of el paso hot and spicy taco seasoning mix
1 1/2 tablespoons oil
2 chicken bouillon cubes or 2 vegetable stock
1 1/2 cups water
1 tablespoon cornflour, if necessary

Steps:

  • place flour in a plastic bag and coat chicken pieces a few at a time.
  • heat oil and fry the chicken pieces until sealed all over and looking light brown. place in microwave dish.
  • Add the onions and garlic to the frypan and continue cooking until soft adding the lardons cook for another few minutes then add the leeks, celery and capsicum.
  • Add the stock cubes and the tablespoon of El Paso taco mix with one cup of the water, simmer for a few more minutes until everything has merged together.
  • Add the vegetables etc to the chicken, the liquids should come up to about 1 inch or so, if not add the extra water.
  • place in microwave on high for 2-3 minutes so that it comes to the boil then turn down to simmer or low and cook for 40 minutes.
  • Thicken with some cornflour mixed in a lit the water if its needed.
  • Serve with vegetables of your choice.

Nutrition Facts : Calories 403.8, Fat 25.4, SaturatedFat 6.6, Cholesterol 118.6, Sodium 473.6, Carbohydrate 16.2, Fiber 1.8, Sugar 3.1, Protein 26.6

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